The Sauced Chef

Sweet Potato and Apple Flambe

 4 sweet potatoes peeled cut crosswise into ½ inch slices

1 red delicious apple cored and sliced

1 green apple cored and sliced

¼ cup butter + 2 Tbsp

½ cup pure cane sugar

½ cup Jamaican or Belizean Rum

1. Sauté the potatoes in ¼ cup butter, turning to prevent sticking
2. When potatoes are starting to turn brown add the apples
3. When apples and potatoes are brown and tender, transfer to a chafing dish (or another saucepan) that has 2 tbsp butter already melted
4. Add the rum, tip the dish and ignite***
5. Baste the potatoes and apples in syrup
6.  Serve immediately

** Flambe can be dangerous, people! Make sure that you don’t stand directly over the pan, because the flames will rise pretty high. The key is to add the rum, tip the pan (only on a gas stove, use a long candle lighter on an electric stove) and watch the alcohol burn off.  Should be a short burst of flame (last 10 – 30 seconds).  Have fun, pyros!

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Sauce Lab #4: Roasted Tomato Jus and more

1 sheet pan covered in aluminium foil

2 large bowls

1 fork

12 large tomatoes (halved and cored)

 1/4 extra virgin olive oil

6 rosemary sprigs

10 garlic cloves

S/P TT

1. Preheat oven to 225 degrees
2. After halving (use a serrated knife for this) and coring (use a small little dinky knife) the tomatoes add them to a bowl and toss with olive oil and a couple pinches salt and pepper
3. Once coated place tomato halves on sheet pan
4. Liberally distribute the rosemary sprigs and garlic around the tomatoes
5. Place in oven, roast for about 20 minutes
6. Pull out sheet pan and use fork to remove skin from all tomatoes (this is a pain in the ass, but totally worth it)
7. Drain juice or Sauce Lab #4 Roasted Tomato Jus from sheet pan into large bowl
8. Continue to roast and drain for about another hour or until the tomatoes have barely any moisture left
9. Store and/or freeze roasted tomatoes and use for anything (sauces, stuffing, pizza, bruschetta, etc)
10. Store and/or freeze Sauce Lab #4 Roasted Tomato Jus and use for anything
11. Store and/or freeze tomato/rosemary roasted garlic (great for pizza topping or adding subtle garlic flavor without the bite)
12. Get Sauced?

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